Is there a specific dish that use the Naga Jolokia chilli?

Question

Also, are there any other regional dishes that are famous for using really hot chillis - if so, where in the world are they from and what are the dishes called?

Answer 1

Most commonly as they are grown in the Assam district of Indian in the southern part, the cuisine is rather spicy anyways, but the 3 main dishes they are in are Vindaloo, Tindaloo and Phaal.

Phaal being the hottest as they also combine 11 other peppers, and it is mainly a UK specialty, Vindaloo and Tindaloo are vinegar and tomato based currys, some Kormas and Makali may have them, and they do use alot of coconut milk which smooths out the burn.

I have a bottle of hot sauce right now made from them, it is called the "Da Bomb" and is quite potient.

Answer 2

THECHA Recipe (Crushed Chilies):  Maharashtra, India

Ingredients:

18-20 small green chillies, de-stemmed and washed.

8-9 cloves garlic peeled

A handful of peanuts roasted and skins removed

Rock salt as per taste (or common salt/table salt)

1 tsp Oil

Heat a tsp of oil in an iron skillet/tava. Add the green chillies and garlic and roast evenly till you see brown-black spots on them.

Let it cool.Lightly Pound the roasted green chillies and garlic together with the peanuts and some rock salt. (Optionally you can use table salt).

Iron Mortar pestle-we call it Khal-batta for pounding the Thecha. A wooden Mortar pestle can also be used.

Serve with Bhakri or Roti.

Note: Shelf life of Thecha is about 1 week if refrigerated.